Here I am… one leg in Zimbabwe and one leg in Zambia…
Can’t complain I have short legs any more!
Lychee salad with coconut sauce
(Adapted from Bon Appetit)
½ habanero chile (seeds removed, optional)
1 13.5-oz can coconut milk
1 tbs white wine vinegar
1 tsp sugar
½ habanero chile, seeds removed
1 13.5-oz. can coconut milk (discard the fat)
1 tablespoon Champagne vinegar or white wine vinegar
1 teaspoon sugar
1 20-oz can lychees (drained, halved)
1/2 small red onion (thinly sliced)
1 Chinese sausage (sliced, fried until crispy, and finely chopped)
6 garlic cloves (thinly sliced, fried until crispy)
1/3 cup fresh basil leaves (chopped)
1/3 cup fresh cilantro leaves (chopped)
1/3 cup fresh mint leaves (chopped)
1 lime (about 3 tbs lime juice)
1/3 cup roasted almond (chopped)
1 tsp shichimi togarashi (optional)
To make coconut sauce:
- In a medium saucepan over medium heat, simmer chile and coconut milk until reduced by half (about 15 minutes).
- Remove from heat.
- Discard chile.
- Add vinegar and sugar.
- Season with salt.
- Let cool.
- In a salad bowl, add coconut sauce.
- Top with chopped basil, cilantro, mint, fried garlic, roasted almond, and shichimi togarashi.
- Add chopped sausage.
- Drizzle with lime juice.
- Add lychees and onion.